Egg Smoking Gone Right

Discussion in 'Poultry' started by ryboom, Jul 29, 2013.

  1. I had seen some forum members have good success with eggs in the past, so on Saturday I threw a dozen raw eggs in the Weber Smokey Mountain with three pork shoulders and some peach wood. My heat stayed super-consistent between 200-225 and I took them off after 1 hour and 45 min.

    The result was a) beautiful, b) tasty. The smoke flavor was light and made an impression on our egg salad sandwiches. I'll continue to use this method, but next time I will smoke it after I hard-boil and peel them. I assume the smoke will be much stronger throughout. Then we'll decide which level of smoke we prefer. 

    [The pork was exceptional, also.]

  2. fwismoker

    fwismoker Master of the Pit

    Looks great, I've always hard boiled and then cold smoked with good success but might try this way as well. Thanks
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    I'll bet those egg salad sandwiches were good!

  4. They look great! 

    I steam them to soft, peel and cold smoke
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Last edited: Jul 30, 2013
  6. dr k

    dr k Master of the Pit

    [​IMG]I just did two dozen with pear wood a couple of weeks ago the way you did it but was around 250*.  It was a great light smoke flavor.  I may go lower than 200* for a longer time for more smoke flavor.  They seemed to peel easier than regular hard boiled eggs.

  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I would not hot smoke a pealed egg, it will get rubbery on you. Either do what you did before or like others said... cold smoke them.
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Congrats on the Raw Egg Smoke... Kudos [​IMG]

    The only way to go is (IMHO) , this method. I started doing them several years ago and the Family loves them ; thet're good d "Deviled" too.

    Good to see the idea coming back...


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